Homemade Fruit and Yogurt Parfaits

It’s Food Friday! This recipe turned out to be fantastic, and one we’re raving about.  We served it at my Moms Morning Out Brunch last Saturday (if you’re in the Mpls/St. Paul area and a mom of littlees, contact me to be put on my email mailing list:) along with Egg Bake and cinnamon bread and fruit.  I also had juice, water and coffee.

This recipe is very, very easy.  If you serve it in a glass dish, it looks really pretty and festive, so it would be nice at any special celebration, especially a Women’s event.  (We do like pretty:)  We mixed two yogurts, and used vanilla nut granola, but I want to try some different flavors and kinds of granola and see how that tastes.

The only downside is that it has nuts in it and one of my guests couldn’t have nuts! So sorry, Jessica!

 I hope you’ll enjoy this–don’t hesitate to make it for your family, too!

Recipe for Breakfast Sundaes

(otherwise known as Homemade Fruit and Yogurt Parfaits):


  • 2 cartons (8 oz each) fat-free raspberry yogurt or flavored yogurt of your choice

  • 1 cup reduced-fat granola cereal

  • 2 medium firm bananas, sliced

  • 1 can (15 oz) mandarin oranges, drained


  • In four parfait glasses or bowls, (we used a stemmed tall glass), layer 2 tablespoons each of yogurt, granola, bananas and oranges.

  • Repeat layers.

  • Serve immediately.  We didn’t serve immediately–we waited for our Egg Bake to finish baking:), so it was maybe 20-30 minutes later, after we’d done some sharing first, but it didn’t hurt the taste at all.  You could also put them in the fridge for awhile, but they don’t need to be that cold, in my opinion–I thought they were great this way.


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